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Page 1
Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits.
Foods. 2021 Oct 22;10(11):2545. doi: 10.3390/foods10112545.
Foods. 2021.
PMID: 34828826
Free PMC article.
Comparison of Child and Adult Mastication of a Sticky Processed Cream Cheese and Simulation with a Masticator.
Caille C, Rannou C, Villière A, Catanéo C, Lagadec-Marquez A, Bechaux J, Prost C.
Caille C, et al. Among authors: cataneo c.
Foods. 2024 Apr 25;13(9):1318. doi: 10.3390/foods13091318.
Foods. 2024.
PMID: 38731689
Free PMC article.
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Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception.
Caille C, Boukraâ M, Rannou C, Villière A, Catanéo C, Lethuaut L, Lagadec-Marquez A, Bechaux J, Prost C.
Caille C, et al. Among authors: cataneo c.
Molecules. 2023 Oct 23;28(20):7224. doi: 10.3390/molecules28207224.
Molecules. 2023.
PMID: 37894701
Free PMC article.
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